About 12 cups of currants (rinsed with cold water)
1/4 teaspoon wine yeast
1 gallon water
6 cups sugar
Direction:
Pinch the currant between your fingers to test its juiciness. If the
juice burst then it is juicy. If only few pulp comes out, then the
currant is dry.
For juicy currants: to break the skin crush the fruits using your hands
or a potato masher.
Cover the crushed fruits with boiling water.
For dry currants: Place at least two to four cups of fruit in a blender.
Add enough amount of water to cover the fruits and blend until
pureed.
Bring the remaining water to boil and place the pureed fruit
together with the boiling water in a large food container.
Cover the bucket with porous lid and allow to soak for
forty-eight hours.
To release the flavours of the fruit, crush or stir them once
again, then strain through a cheesecloth.
Place into a large nonreactive pot and bring to boil over high
heat.
Remove from heat immediately.
Bring the heated liquid back to the bucket, add the sugar and
stir using a long nonreactive spoon.
Stir thoroughly until sugar is dissolved.
Sprinkle the yeast on top when the liquid has cooled to
lukewarm.
Cover with a loose-fitting lid and nylon stocking then allow to
ferment for fourteen days.
In a glass container, strain the liquid and cover appropriately.
The wine will be ready for bottling in six to twelve months.
